Chinese Egg Fried Rice (Yang Chow Fried Rice)

Learn how to make Chinese egg fried rice (Yang Chow Fried Rice or Young Chow Fried Rice) in the right way with all tips you should know for a perfect homemade stir fried rice.

Fired rice (炒饭) and chow mein (炒面) possibly are the two most popular types of dishes based on staple foods of China—rice and noodles. Home-style fried rice can be as humble as basic egg fried rice or as luxury as this Yangzhou fried rice, a star throughout the country. The best tool for perfect fried rice is a wok, in which you can quickly move all the grains. Along with the movement, the grains are well separated while all the other ingredients and seasonings are well mixed.

Honestly, Chinese people have a clinging attitude about their food, especially the food from the hometowns. Basically rice is almost all-purpose for vegetables and meats. So you can add whatever in your kitchen to a bowl of leftover rice and make yourself a happy breakfast. But people in Jiangshu province insist that a real Yangzhou fried rice should at least includes egg, carrot, green peas, Chinese ham, shrimp and green onion. Those ingredients not only bring different tastes and textures, but more importantly different colors. The colorful fried rice is the most popular choice for children meal for lots of restaurants.

Ingredients

6 cups leftover white rice (note 1)

2 large eggs, beaten

2 tablespoons vegetable oil

1/4 cup diced Chinese ham (or you can use char siu )

8-10 shelled shrimp, deveined

1/2 cup green peas

1/2 cup diced carrot

Pinch of salt to taste

1/4 teaspoon ground white pepper

1 tablespoon light soy sauce

2 green onions, finely chopped

Instructions

Slightly separate the grains of rice via slightly pressing the rice by a rice scoop. This step is optional but highly recommended for beginners. If I plan to make stir fried rice next day, usually I cook the rice on stove with a claypot or cast iron pot other than a regular rice cooker. You can know more about how to make rice without a rice cooker.

Heat up around 1 tablespoon of cooking oil in wok and fry green beans and diced carrots until softened.

Heat up 1 tablespoon of cooking oil in a wok or a nonstick skillet (Note 2) and fry shrimp until slightly seared. Transfer out.

Add the remaining 1 tablespoon of cooking oil and pour in beaten egg and the fried rice. Give a quick stir so the egg and rice can be mixed well quickly.

Note 1: if you plan to make fried rice next day, you can slightly reduce the water when steaming the rice. So the grains are harder and better for fried rice. Soft rice is not a good option.Note 2: You can use both wok and skillet for this recipe. If you do not have a old wok, a nonstick skillet is a better tool for a new wok.

Chinese Fried Rice is a regular stable at my household. I make the fried rice three or four times a week. I have used left over beef steak meat, lamb meat, and Chinese pork and chicken sausage. Always when I make the Chinese Fried Rice, it is consumed in two days. Nothing is left over. I also use a large wok to make it. I garnish the plate with sliced cucumbers and top with cilantro leaves.

Chinese Fried Rice is a delicious meal that can be served by itself. I love it and so does my family.

from your recipe I gather that you cook the rice for frying the day before. How do you store it in between?
Just in the pot you cooked it in at room temperature oder covered/uncovered in the fridge?
What would be your estimate of the minimal time the rice would need to “rest” or rather dry out before it is good for frying?

In winter, I just keep it uncovered in room temperature. In summer, I keep the rice in a larger plate and store in shade places overnight.
If you are in hurry, it is ok to use cool down rice (I usually spread the grains on a baking sheet) and make fried rice directly. But a better solution is to transfer the rice into a air-tight bag and freeze for 30 minutes before frying.

Chinese Pantry

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